- 1 tablespoon red curry paste
- 1 tablespoon raw honey
- 1 teaspoon coco-aminos
- Ghee or use coconut oil
- 4 salmon fillets 6-oz.
- In a small bowl, combine curry paste, honey, and cocoa-aminos; blend well.
- Melt the ghee or coconut oil in a large skillet over medium-high heat.
- Evenly coat all sides of each fillet with curry mixture then add to skillet and cook for 3 to 4 minutes per side or until fish flakes easily when tested with a fork.
SERVING SUGGESTION: Steamed asparagus and a big salad of mixed baby greens, sliced red onion, cucumber, avocado and halved cherry tomatoes tossed with Leanne’s Basic Vinaigrette. NUTRITION: per serving: 237 Calories; 8g Fat; 34g Protein; 5g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 254mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Points: 6
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